PAGESIX
DALLAS, POST, DALLAS, PA.,
Taf Es
FRIDAY, OCTOBER 17, 1930
—Brooklyn-
Calvin A. Fisher, Correspondent
Phone Dallas 300
pret |
. Entertained >i
Mr. and Mrs. William F. Cairl, Cem- |
~ etery street, entertained the following
relatives and friends over the week-|
end: Mr. and Mrs. William Loges and |
~ son, William and Miss Florence Black- |
more of Philadelphia; Mr. and Mrs.
* William Cairl, Jr., and son, Clayton,
of Forty Fort; Mr. and Mrs. Earl Cairl
and ehildren, Eleanor, Junior and
Graydon, Calvin A. Fisher, Betty
Schmassman and Viola Schmassman.
Sunday afternoon they all motored to
the mountains where they viewed the
beautiful fall scenery.
Enjoying Vacation
Mr. and Mrs. Harry Garrahan mot-
ored to Jamison City Sunday. Monday
they left for Seaside Heights, N. J,
- where Mr. Garrahan will spend his
vacation.
Have you read the Classifieds this
week? Turn to page eight.
Eliminating Milk In
Raising The Calves
Prepared Meals Are Now Being Sub-
stituted With Good Success After
the First Few Weeks. ;
good cows, em,” is
‘Po get raise
an expression often heard among
dairymen. That being true, the next
question is how to raise them. In my
preceding article T showed that calves
can be successfully raised on skim
milk and that if the proper method of
feeding was used, the skim milk fed
cow would compete with her sister
who ran, with the mother as a calf,
in every particular.
It is estimated about half of every
hundred dairy calves come from COWS
where the milk is sold as whole milk.
The problem therefore is how to raise
the calves with the minimum amount
of milk. When you consider that a
calf will consume around fifty gallons
of whole milk a month, you can soon
figure out what it costs to board that
calf for the first six months, or until
~ weaning time.
The nation has been absorbed for
years in various experiments to find
a substitute for milk in calf raising.
- Improvements are being made right
along. Both the commercial and the
home-made calf-meals are now quite
satisfactorily used. The problem of
course is to produce a food that is
easily digestible ,that has a chemical
content similar to milk, and the nec-
essary vitamines and proteins. Some
of the materials commonly used are
ground yellow corn, middlings, oat
flakes or ground oats, linseed meal and
skim milk powder.
The mixtures are. prepared with
water or milk and fed in the shape of
warm gruels. The proportion is about
one part of meal to nine parts of wat-
er. The feeding schedule for a calf
under this method would be about as
follows: One pound of gpuel daily,
with the milk during the third week,
and then gradually increase the gruel
and cut down on the milk. The milk
can be eliminated entirely at the end
of 45 days and by that time the gruel
will be running about 12 to 15 pounds
a day. The gruel diet may be elimin-
ated at the end of four months if de-
sired as by this time the calf will be
eating hay and grain.
A mixture recommended = by the
Wisconsin Experiment station consists
of four parts-of ground yellow corn,
three parts of ground oats, two parts
of wheat bran and one part of linseed |
oil-meal. This is fed -in connection
with skim milk—very light at first and
gradually increase.
Another method of feeding with a
~ minimum amount of milk is to give
the calf a good start on milk, and
then jump immediately to grains and
roughage. Many .experiments have
been trird, to find out just when the
change over should take place and
how.
‘For instance some breeders recom-
mend feeding - whole milk: for three
weeks, and skim milk for five weeks,
before going into the grain and hay
diet. That is a pretty short period
fn my opinion ,although a raiser of
Holsteins tells me he has fed 170 lbs.
of whole milk and around 700 pounds
of skim milk during the first two
months, and switched to grain and
roughage with success. In all cases
changes in feed should be made grad-
ually.
There are those who believe that
no substitute for whole milk is pract-
icable. Therefore they start with
whole milk and gradually dilute it
with water. One proportion recom-
mended is three parts of whole milk
to one part of water, after the first
month, to be continued until the calf
is eating a sufficient quantity of grain
~ and hay. The success of this plan
rests upon the ability of the herd own-
er to get the calves started early on
grain and hay, and then see that they
eat it in equal amounts.
Powdered skim milk is also used for
feeding calves. It is dissolved in
warm water and fed immediately.
Tt may be alternated with skim milk
on farms where the supply of skim
milk varies. The powdered milk
keeps well and is easy to handle. The
cost of powdered milk to equal 100
pounds of skim milk is about half
what you can sell an equal amount of
whole milk for. One pound of pow-
dered milk to nine pounds of water, at
a temperature of 100 degrees Fahren-
heit is about right.
Another substitute for milk is whey,
from the cheese factory. The whey
needs to-be sterilized as in a ferment-
ed condition it is bad for the calf, un-
les of course the cheese is made on
the farm and the whey fed at once.
Start at thé end of the third week and
gradually switch the diet from whole
milk to whey. At the end of six
weeks the whole milk can be dispens-
ed with altogether and grain and hay
substituted.
Calves should néver be allowed to
becoming poor. This will stunt their
growth and retard normal develop-
ment. They should have good feed,
good care, good attention,
good oncdition and growing every
minute. Legume hays are bétter than
timothy because of the minerals they
contain for making bone and muscle.
kept in
| Alfalfa and clover hay must be fed
carefully, as they are laxative.
O——
HINTS FOR THE HOME
School Lunches
A housewife who has to put up
three lunches every morning for three
children insists that this is the very
hardest thing about keeping house. It
seems to her as if housework would
be a pleasure were it not for those
lunches.
Doubtless the thing that makes them
hardest is that they, must be prepared
in the early morning when there us-
ually is enough to do simply in prepar-
ing the breakfast. To be sure, some
housewives simplify the task by put-
ting them up the night before, insist-
ing that if the sandwiches are wrap-
ped in waxed paper and placed in the
refrigerator they will
the next: day.
Even though you do not actually
make the sandwiches the night before
you may very easily get some of the
things ready. tI is well to get into
the habit when you first go down to
prepare breakfast to take as much
butter as you think you will need for
the sandwiches and set it out so that
it will be warm enough to spread eas-
ily when you want it. Bread should
be freshly cut, buttered and filled at
once and then wrapped securely in
waxed paper.
* CC o%
Egg Is Helpful
A wide variety of sandwiches may
be made from egg.. One of the easi-
be quite fresh]
est is made by letting the eggs boil
very hard ,then peeling and cutting up
fine and then spreading on buttered
slices of bread.
fried egg sandwich. Egg with may-
onnaise is delicious.
Waxed paper is so'inexpensive that |
you ‘have little reason not to be fairly
generous with it. It is a good plan
to place each sandwich in a separate
piece of waxed paper and other things|
like cake and deviled eggs, should
likewise have their individual piece of |
waxed paper. |
BE a {
Use Containers |
The young business girl, who carries |
a mid-day snack to save the cost of]
buying luncheon at a restaurant or)
cafeteria, usually wants to have her
lunch package well disguised and as
small ass possible. Fortunately most |
| school children have no such prejudic-|
es and there is no reason why you
should not provide a lunch box that is|
large enough to hold a variety of good
things in convenient containers. To
protect the luncheon and to keep the|
things from crushing it is a good plan |
to line the box or basket with a sub- |
stantial cotton or linen lunch napkin,
providing a paper napkin or-two every |
day for actual use. Then as part of]
your packing equipment you should
buy some waxed paper cups with
closely fitting pasteboard tops in which
tures, custard, cut-up fruit,
ding or something of the sort.
weather
such as jellied tomato or bouillon or
included
rice-pud-
In cold
jellied fruit deserts—may be
containers are used.
Without much trouble one may con-
trive always to have some addition to
Some people like a lollypop
|en yolks of six eggs. Cook in a double
I
to put soft foods ,such as salad mix- |x
even gelatine preparations— >
in the lunch when these tightly closed |X
the school luncheon in the way of a
surprise. This ‘may consist of a few
candles wrapped in a piece of waxed
paper, a few salted or shelled nuts, a
some milk chocolate or even
an unexpected five-cent piece with a
little note to explain that it is to be
spent for some specially liked candy
or‘baker’s cake on the way home from |
school.
Always if possible the school lunch-
eon should contain some sort of fruit—
an apple, a banana, an orange, & mear,
or a bunch of grapes.
* Be
Chocolate Cream
Grate three squares of bitter choc-
olate and mix with two cups of cream,
half a cup of sugar, and the well-beat-
boiler until smooé6th and thick, stirring |
constantly, then add a package cf wel |
atine which has been soaked and dis- |
solved. Take from the fire and when!
cool, but not set, fold in a cup of
cream which has been whipped solid. |
Add a few «drops of vanilla. Mould,
chill and serve with whipped cream. |
REE FE FF PRE PE PA PP PPE ERE
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